Three two one method,

[Dewesq55]

I agree with Spinnaker . I did it once recently "for science." It wasn't bad, but I also won't be doing it again any time soon.

[bbqLuv]

I am looking into no wrap. Have not tried it yet, but plan to give it a try.
Have not quite settled on time and tamp until done, spritz, mop, or none.

[Murdy]

I do a heavy rub, no wrap, no sauce. Memphis style I guess?

[bbqLuv]

Harry Soo is an artist to the grill,

[bbqLuv]

Music to the Heart of BBQ
willxfmr "if you like how they turn out, then you're doing it the "right way".

[willxfmr]

With the "3" being done at 180°, and the "2" at just 225°, I can see where it would work and not end up mushy. Bottom line is, if you like how they turn out, then you're doing it the "right way".

[Troutman]

3-2-1 and overdone for me.

[rickgregory]

Y'all are too fancy for me. I take the ribs out of the package. I put rub on them. I put them on the smoker. I take them off the smoker and I eat them.

[Richard Chrz]

I’m generally in the 240 - 260 range.

[radiodome21]

I only wrap my butts. I generally don’t wrap ribs. I remember the first time I made ribs from a recipe I pulled up on this website and I think I started them at like 8 o’clock thinking they would take all day on my gasser with some wood chips in a smoke box. Ah to be young again. I believe they were done by about noon and they were supposed to be our dinner. I have done the 3-2-1 method a couple of times and I didn’t notice much of a difference. Well, I’m also a little lazy. The ribs I did last week I did on my WSM, unwrapped the family pounded them.

[gcdmd]

What temperature?

[Richard Chrz]

I’ve never done a 321, I generally do 5 hours, wrap with butcher paper for last hour or so, and no sauce,

[Johnny Booth]

With baby back ribs, I wrap to keep moist. A little TLC cause they are lean.
If St. Louis style, I let-em-rip, we like them smoky and no sauce. Lots of sweet and spicy rub. 👍

[ssandy_561]

I’ll usually go 4-1-1/2-1/4.

4 hour smoke
1 hour wrapped in butcher paper
1/2 hour rest wrapped while the Grilla OG gets to 400
1/4 hour setting the sauce and or charring the surface up.

[MarkN]

For the "-2-", I have tried no wrap, 30 minutes wrap, 1 hour wrap and the full 2 hour wrap.

With the 2 hour wrap I had shredded pork, not pork spareribs. 1 hour seemed popular with "the audience". The 30 minutes did seem better to me than no wrap.

My conclusion is 3(hr)-30 to 60 (minutes)-1 (hr).